The Jonathan Lung’s Cooking Show Episode 1- Madeleine Cookies

The Jonathan Lung’s Cooking Show

Episode 1- Madeleine Cookies

Int. Kitchen. Day

The camera pans from the top right to the mid left with instrumental music playing. The camera zooms in on the narrator as he introduces himself to the camera.

Narrator- Hello folks and welcome to the Jonathan Lung’s Cooking Show. Today we are making the famous “squat, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted valve of a scallop shell”, straight from the except of Proust’s Remembrance of Things Past.

Narrator grabs the book and shows it to the camera. Camera zooms in on the front cover of the book for a few seconds while the narrator does a voice over.

            Narrator- This book is amazing. I highly recommend reading this novel at your own time. However, I’m here to talk about the amazing madeleines and how to whip up in no time. First, we are going to need some ingredients.

The camera will zoom in on the right side of the counter top focusing on each ingredient as the narrator talks about each ingredient, picking up each ingredient and moving it slightly across the counter closer to the camera.

            Narrator- We will need 2 eggs, ¾ teaspoon of vanilla extract, 1/8 teaspoon of salt, 1/3 cup of white sugar, ½ cup of all-purpose flour, 1 tablespoon of lemon zest, ¼ cup of butter, and 1/3 cup of granulated sugar for decoration purposes because who doesn’t love sugar. If you don’t, you are not human. *chuckles*

Camera switches from a medium shot to a zoom up shot on the action that is being done. Music continues to play softly in the background.

            Narrator- First, preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius for all non-American folks. (Close up shot of narrator turning the knob on the oven) Next, you want to butter and flour the molds. (Close up shot of narrator buttering and flouring the molds while he continues to talk) It looks better if you want the scallop shell mold but honestly any mold will do if that is inaccessible to you. That is probably most of the folks out there.

Camera goes back to the medium shot. 

            Narrator- Next thing you want to do is the melt the butter and then let it cool to room temperature. (Narrator grabs a small bowl with a whisk) While you are waiting, lets start mixing eggs, vanilla, and salt. (Zoom in on the bowl) I prefer to hand mix it with my own small whisk but you can use a machine to mix if you need to as well. (Moves back to medium shot of narrator) Personally, I like mixing it myself because it makes me look cooler in the kitchen especially when I am around friends. Kidding. (Zoom back at the bowl) While you are mixing the ingredients, add the sugar very slowly. You want the mixture to look thick and ribbon like at the end of it. (Picks up whisk to show the thick texture; zooms in on the whisk briefly and then on the mixture) Normally this will take around five to ten minutes.

Camera zooms back out to a medium shot for a few second

            Narrator- (Picks up the flour) Now you want to add the flour about a third at a time while you are mixing. (Zooms in on the flour being sift in the mixture) Make sure to do this so the flour doesn’t clump up. (Back to medium shot) We aren’t making chicken and dumplings, which will appear next episode. Spoilers? My producers might not be happy with me. *chuckles* Now we need to add the lemon zest and the melted butter (zoom in on the mixture) and mix them well.

Narrator bends down to grab a wooden spoon; camera moves back into a medium shot.

            Narrator- Now after you are mixing the mixture, use the spoon to fill the mold. (Zoom in on the spoon as the narrator fills the mold) The mixture will mound over the mold but that is ok. (Back to medium shot) Now we bake this for about 14 to 17 minutes. (Zoom in on narrator putting the mixture into the oven and back to a medium shot) A good indication that it is ready is if the cookie is golden brown and if the top springs back gently after pressing on it like this.

The camera follows the narrator walking to the left side of the counter to a pre-made cookie. Zoom in on narrator’s hand pressing on the cookie. Camera moves back to medium shot

Narrator- Now after they are done, use a knife to loose the cookie gently and invert the pan onto a container. Now for the finishing touch, sprinkle granulated sugar onto the warm cookies.

Zoom in on narrator’s hand sprinkling the sugar for a second and then move to the close up shot of the sugar falling onto the cookies. Move back to medium shot.

            Narrator- This is best serve with coffee or tea especially as leftovers. I personally love eating them right after they are baked for the best flavors. Some people love to dunk them into their coffee or tea like Oreos with milk. Now some people like to have different variation. For example, (pan shot from top view down of trays of different types of cookies in sequence to the narration) you can have chocolate, maple, peanut butter, and even jasmine green tea madeleines. (Back to medium shot) All of them are great for parties and gatherings. I personally love them all. (Music increase in volume) Now go try some on your own. And thank you for watching!

End credit scene